I have always toyed with the idea of making Ice Cream using Erythritol but was always concerned that the cooling effect of the Erythritol would ruin the flavor of the Ice Cream.

Having had what I consider to be a great deal of success using erythritol in conjuction with not/Sugar in frosting I decided to give it a whirl.
I am so pleased with the texture and taste of this Ice Cream that I am truely amazed that nobody has ever made a commercial brand made with erythritol.

note: I used powdered erythritol because the chance of recrystallization of the erythritol is nil compared to the granular form.
Also the likelihood of any stomach distress from this Ice Cream is almost nil.

Combine erythritol, salt and not/Sugar and set aside.
Combine water, 1/2 cup + 2 T. heavy cream, and Davinci syrup.
Heat mixture in a saucepan until bubbles start to form.
Remove from heat and stir the erythritol mixture in with a spatula until dissolved.
Then stir in the 1 1/2 cups heavy cream and blueberry flavor oil.

Refrigerate at least 1 hour.

When chilled pour into freezer bowl, turn the machine ON and let mix util mixture thickens, about 20-30 minutes.

Half way through freezing time drop in the blueberries a few at a time.

I HATE to ask but do you or anybody out there have the perfect old fashioned custard vanilla ice cream recipe? (I bought a big gallon electric ice cream freezer, deep discount, and come summer, I would love to make vanilla custard.) I'm willing to try in the small Cuisinart/Donvier type freezers to get it right.

TIA--and feel free to steer me, you don't have to go make up a new recipe!

Kevin, why do you say that the likelihood of stomach distress is nil? Is there something about the way the recipe is prepared?

No Vicki, the fact that I used erythritol I why I say that. From all accounts that I have heard there are only a minute number of people that can't tolerate erythritol.

Quote:

However, erythritol’s caloric value of 0.2 calories per gram and high digestive tolerance distinguishes it from some other polyols. It has approximately 7 to 13% the calories of other polyols and 5% the calories of sucrose. Because erythritol is rapidly absorbed in the small intestine and rapidly eliminated by the body within 24 hours, laxative side effects sometimes associated with excessive polyol consumption are unlikely when consuming erythritol containing foods.

Taste and texture are almost identical since it is basically the same recipe other than sweetener and I can eat things with E in them all day without being effected by them....so I would choose this one over the isomalt.
I can tolerate isomalt but nowhere near as well as I do erythritol.

Kevin, this looks great! I'm extremely sensitive to polyD and malitol and all that stuff. I suspect isomalt would be a problem a well. I use Sweetzfree and Erythritol together all the time. In your Chocolate Mint Ice Cream, do you think it would be good with the Erythritol in place of the isomalt? I don't have Not/Sugar, but I might buy some if it would make for some good ice cream this summer.

Kevin, this looks great! I'm extremely sensitive to polyD and malitol and all that stuff. I suspect isomalt would be a problem a well. I use Sweetzfree and Erythritol together all the time. In your Chocolate Mint Ice Cream, do you think it would be good with the Erythritol in place of the isomalt? I don't have Not/Sugar, but I might buy some if it would make for some good ice cream this summer.

yes laurie, it will work in place of the isomalt but only with the not/Sugar....because without that you will still have a major cooling effect.

Combine isomalt, salt and xanthan gum and set aside.
Combine water, 1/2 cup + 2 T. half/half, and Davinci syrup.
Heat mixture in a saucepan until bubbles start to form.
Remove from heat and stir the isomalt mixture in with a whisk until dissolved.
Then stir in the 1 1/2 cups half/half and peppermint extract.
Refrigerate at least 1 hour.

When chilled pour into freezer bowl, turn the machine ON and let mix util mixture thickens, about 20-30 minutes.

Combine isomalt, salt and xanthan gum and set aside.
Combine water, 1/2 cup + 2 T. half/half, and Davinci syrup.
Heat mixture in a saucepan until bubbles start to form.
Remove from heat and stir the isomalt mixture in with a whisk until dissolved.
Then stir in the 1 1/2 cups half/half and peppermint extract.
Refrigerate at least 1 hour.

When chilled pour into freezer bowl, turn the machine ON and let mix util mixture thickens, about 20-30 minutes.

Sorry I just realized you had the erythritol wrong....i corrected it

Quote:

Originally Posted by kevinpa

note: I used powdered erythritol because the chance of recrystallization of the erythritol is nil compared to the granular form.

Oh yeah, I realize that now. I only have the granular so maybe I'd better wait until I get the powdered. I've thought about buying the powdered to put in coconut oil bark. The granular E I used separated badly. I bet it would do better with powdered too. Thanks!

Sounds yummy and 16 carbs for all --it would never last 10 hours around here. DH wants me to make a LC french vanilla ice cream when the weather warms up some so I guess I'll order some powdered E. I have the not/sugar.

Kevin, Kevin, Kevin
I bow to your genius. This recipe is the BEST, the BEST.

I made a strawberry version with fresh strawberries. The flavor was just excellent!! The texture was so creamy I couldn't believe it.
Oh the flavors I am going to make. Banana rum, toasted coconut, peach, coffee, jamocha almond fudge...
THANK YOU!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!

__________________
Good broth resurrects the dead. ~ South American Proverb

Combine erythritol, salt and not/Sugar and set aside.
Combine coconut oil, coconut milk, and Davinci syrup.
Heat mixture in a saucepan until bubbles start to form.
Remove from heat and stir the erythritol mixture in with a spatula until dissolved.
Then stir in the 1 1/2 cups coconut milk and vanilla.

Refrigerate at least 1 hour.

When chilled pour into freezer bowl, turn the machine ON and let mix util mixture thickens, about 20-30 minutes.

After it thickened I spread it out in a glass baking dish approx 3/4 of an inch and set it in the freezer to set.
Then I cut out circles for future use.

I'm guessing the coconut cream that becomes hard in the fridge would not work for this non dairy method. . .did you use any of that stuff, Kevin? I would love to make this, but I'm thinking it would get waxy again in the chilled form, just deferring to others who might have tried this.

I'm guessing the coconut cream that becomes hard in the fridge would not work for this non dairy method. . .did you use any of that stuff, Kevin? I would love to make this, but I'm thinking it would get waxy again in the chilled form, just deferring to others who might have tried this.

No, I don't think the coconut cream consentrate would work here....I concidered it then went with the coconut milk. Although the texture of this is different than regular ice cream I would in no way describe it as waxy. I ate the part between the circles in a bowl by itself and enjoyed it so I am anxious to try it made into sandwiches....just have not got to it yet.

erythritol is pretty expensive compared to other sugar alcohols so I figure that would be a significant reason why one does not see it used much in store bought ice cream. I did see it used in thrifty brand ice cream however. It is sold at rite-aid stores. they have at least three different sugar-free/low carb flavors. they have chocolatepeanut butter cup which was quite good but dont recall if that one used erythritol or not. I also bought chocolate and vanilla but didn't really get a chance to try them as they were old or something were hard and rubbery have to return them....

Combine isomalt, salt and xanthan gum and set aside.
Combine water, 1/2 cup + 2 T. half/half, and Davinci syrup.
Heat mixture in a saucepan until bubbles start to form.
Remove from heat and stir the isomalt mixture in with a whisk until dissolved.
Then stir in the 1 1/2 cups half/half and peppermint extract.
Refrigerate at least 1 hour.

When chilled pour into freezer bowl, turn the machine ON and let mix util mixture thickens, about 20-30 minutes.

Kevin,

Do you think this would work with Heavy cream instead of half/half? I am going with all Chocolate because I dont like Peppermint also..

Also..No eggs??

Thanks!
Christina

__________________
I have lost over 130 pounds in 2 years and still losing.LC has changed my life and I will always stay with it!!:clap